• Cooking Time: 60 minutes
• Servings: 6-8
• Preparation Time: 10 minutes
• 1 (7 oz) package macaroni, cooked per package directions
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 (7.06 oz) pouch albacore tuna in water
• 1/2 cup milk
• 1 (9 oz) package creamed spinach, or 1 (12 0z) package spinach soufflé, thawed
• 1 1/2 cups french-fried onions

1. Preheat oven to 350 ° F.
2. Spray a 2 quart casserole dish with cooking spray and set aside.
3. In large bowl, combine macaroni, soup, sour cream, tuna and milk. Add salt and pepper to taste.
4. Spoon half of macaroni mixture into casserole dish. Spread with creamed spinach, and then top with remaining macaroni.
5. Cover and bake for 55 minutes or until casserole is bubbling.
6. Take from oven, remove cover, and top with French-fried onions. Bake for an additional 5 minutes.

Due to some rather tragic circumstances involving nuns and a Catholic school cafeteria, I had a nasty aversion to all things macaroni. Then, my sister invented this version of tuna casserole and a whole new world opened up for me.